Best 5 Basic Fondue Recipes
Indulge in a Culinary Classic: Dive into the World of Fondue with Our Enticing Recipes
A culinary journey awaits, taking you to the heart of a delectable tradition. Fondue, a Swiss specialty, has captured hearts and taste buds for centuries, and our curated collection of recipes will guide you through an extraordinary fondue experience. From the classic cheese fondue, a symphony of melted cheese, to the indulgent chocolate fondue, a decadent treat for all occasions, we have something for every palate. Explore our delectable savory fondue variations, featuring tantalizing ingredients like creamy mushrooms and aromatic herbs, or embark on a sweet adventure with our fruit fondue, where fresh berries and juicy pineapple dance in a pool of luscious melted chocolate. Prepare to be captivated as we unveil the art of fondue, transforming your next gathering into an unforgettable culinary celebration.
BASIC CHEESE FONDUE
Provided by Food Network
Yield 1 quart
Number Of Ingredients 7
Steps:
- Heat wine, stock, kirschwasser and garlic to a simmer. Once brought to a simmer, allow to simmer for 5 minutes. Mix Gruyere cheese, Swiss cheese and cornstarch together. Reduce heat to low and using a wooden spoon, sprinkle some of cheese mixture into liquid and continue to stir in small amounts of mixture until all cheese is incorporated and fondue is smooth and melted. Keep warm and serve warm.
CHEESE FONDUE
Throw a party with Tyler Florence's Cheese Fondue recipe from Food Network, a creamy mixture of Swiss and Gruy�re; serve it with chunks of bread and apples.
Provided by Tyler Florence
Categories appetizer
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- In a small bowl, coat the cheeses with cornstarch and set aside. Rub the inside of the ceramic fondue pot with the garlic, then discard.
- Over medium heat, add the wine and lemon juice and bring to a gentle simmer. Gradually stir the cheese into the simmering liquid. Melting the cheese gradually encourages a smooth fondue. Once smooth, stir in cherry brandy, mustard and nutmeg.
- Arrange an assortment of bite-sized dipping foods on a lazy Susan around fondue pot. Serve with chunks of French and pumpernickel breads. Some other suggestions are Granny Smith apples and blanched vegetables such as broccoli, cauliflower, carrots and asparagus. Spear with fondue forks or wooden skewers, dip, swirl and enjoy!
CLASSIC CHEESE FONDUE
Want to make fondue like a Swiss guru? Try this easy, simple, and foolproof method for making the ultimate cheese lover's dish! The combination of acidic wine with the rich, buttery cheeses is a wonder to behold. Besides the amazing taste and texture, there's just something fun about eating things off the end of a really long fork! Half the fun of this is customizing the platter of "dippables" to your taste, such as cubes of crusty bread, sausage, baby potatoes, broccoli, cauliflower, fennel, apples, or grapes.
Provided by Chef John
Time 25m
Yield 10
Number Of Ingredients 8
Steps:
- Add white wine, cherry brandy, garlic clove, cayenne, nutmeg, and cornstarch to a saucepan. Whisk to combine and place on the stove over medium heat. Cook, whisking occasionally, until mixture thickens slightly and you can see wisps of steam in the pan, 3 to 5 minutes.
- Add Gruyere and Emmentaler cheeses, one handful at a time, slowly whisking after each addition until melted. Continue whisking until all cheese is melted and sauce is very smooth. Remove from the heat and transfer into a fondue pot to serve.
- Keep sauce warm while serving so it doesn't solidify.
Nutrition Facts : Calories 214.5 calories, Carbohydrate 2.6 g, Cholesterol 45.6 mg, Fat 14 g, Protein 13.2 g, SaturatedFat 8.5 g, Sodium 178.8 mg, Sugar 0.9 g
EASY CHEESE FONDUE
Using mild cheese means everyone in the family can enjoy this classic starter
Provided by Good Food team
Categories Dinner, Starter
Time 40m
Number Of Ingredients 11
Steps:
- Heat oven to 200C/180C fan/gas 6. Mix the vinegar with the cornflour and place in a heatproof bowl with the cheeses. Set over a pan of boiling water. Slowly melt the cheese, stirring occasionally. When it's nearly melted, add the crème fraîche and a little black pepper, if you like. Lower the heat and keep warm.
- To make croutons, toss the bread in the oil and a little seasoning on a baking sheet, then bake for 10-15 mins until golden and crisp.
- To serve, put the cheese fondue on a large platter and arrange the croutons, veg and salamis alongside it.
Nutrition Facts : Calories 374 calories, Fat 31 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 1 grams carbohydrates, Protein 22 grams protein, Sodium 1.48 milligram of sodium
CHEESE FONDUE
I've been making this fondue since the early 70's. Always so good!
Provided by Sheila
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes
Yield 5
Number Of Ingredients 7
Steps:
- Simmer wine in fondue pot. Add Swiss cheese, Gruyere cheese, 1/4 pound at a time. Stir after each addition of cheese until melted. Stir in flour. When all the cheese has melted, stir in salt and nutmeg. Serve with cut-up French bread.
Nutrition Facts : Calories 669.8 calories, Carbohydrate 56.9 g, Cholesterol 91.2 mg, Fat 28.9 g, Fiber 2.3 g, Protein 36.5 g, SaturatedFat 17 g, Sodium 939.8 mg, Sugar 3.6 g
Tips:
- Mise en place: Before you start cooking, make sure you have all of your ingredients and equipment ready. This will help you stay organized and prevent any mishaps.
- Choose the right cheese: Not all cheeses are created equal when it comes to fondue. Look for a cheese that melts smoothly and has a good flavor. Some good options include Gruyère, Emmental, and Fontina.
- Grate the cheese finely: The finer you grate the cheese, the smoother your fondue will be. You can use a food processor or a box grater to grate the cheese.
- Use a heavy-bottomed pot: A heavy-bottomed pot will help to distribute the heat evenly and prevent the fondue from burning.
- Cook the fondue slowly: Don't rush the cooking process. Take your time and let the fondue melt slowly and gently.
- Stir the fondue constantly: This will help to prevent the cheese from burning and will also help to create a smooth and creamy fondue.
- Season the fondue to taste: Once the cheese has melted, season the fondue to taste with salt, pepper, and nutmeg.
- Serve the fondue hot: Fondue is best served hot and bubbly. You can keep the fondue warm in a fondue pot or in a slow cooker.
Conclusion:
Fondue is a delicious and versatile dish that can be enjoyed by people of all ages. It's perfect for a party or a special occasion, and it's also a great way to use up leftover cheese. With a little planning and preparation, you can easily make a delicious fondue at home. So next time you're looking for a fun and easy meal, give fondue a try!
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